<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1-2-3 Sweet Dough</title>
      <categories>
        <cat>Cooking liv</cat>
        <cat>Import</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>3</qty>
          <unit/></amt>
        <item>Sticks butter</item></ing>
      <ing>
        <amt>
          <qty>3/4</qty>
          <unit>cups</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit/></amt>
        <item>Eggs</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Vanilla extract</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>pinch</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>4</qty>
          <unit>cups</unit></amt>
        <item>Flour</item></ing></ingredients>
    <directions>
      <step>  Using the kitchen aid, cream the butter and sugar until light and fluffy.
  Add the eggs one at a time and mix until well combined. Mix in the vanilla
  extract and be sure to scrape the bottom of the bowl. Add the flour all at
  once and mix until all of the ingredients are incorporated. Form a disk,
  wrap in plastic and refrigerate for at least one hour before using.
  
  Yield: two crusts
  
  Recipe by: Cooking Live Show #CL8969
  
  Posted to MC-Recipe Digest V1 #803 by "Angele and Jon Freeman"
  &lt;jfreeman@netusa1.net&gt; on Sep 24, 1997
 
</step></directions></recipe></recipeml>
